Mission Community Market is happy to welcome back Zuckerman’s Farm to the market! This beautiful 1,500 acre, multi-generational farm in Stockton brings a plethora of bright green asparagus to the market each week, as well as potatoes. Stop by the market this week, grab a bundle, and broil these babies for a tasty meal with the family!
Bundle of jumbo asparagus from Zuckerman’s Farm
2-3 tbs Olive oil from Terra Sávia
1 Lemon from Twin Girls Farm, cut into wedges for serving
1/2 tsp Kosher salt and freshly ground pepper
1/2 cup of Freshly grated Capricious cheese from Achadinha Cheese Co.
Preheat the oven to 400 degrees F. Gently break the bottoms off of each asparagus and lie in a foiled sheet pan. Drizzle olive oil, salt and pepper on top of the bundle and place in the oven; cooking for roughly 10-15 minutes. Once this time passes, remove the asparagus and sprinkle the cheese across all of the stalks. Add a dash of grated lemon zest for a light kick and place back in oven for 3-5 more minutes on broil. When removed, the stalks should be lightly crispy and the cheese just barely golden. Enjoy with a wedge of lemon and pasta alfredo (which you can also grab at Home Maid Ravioli!)
This week’s recipe combines three different recipes to create one delicious breakfast treat, perfect for any Sunday morning. Seize the opportunity to learn how to create your own home-made buttermilk biscuits, a delightfully easy mushroom hollandaise sauce, and poached eggs. Stop by the market this week to pick up some fresh oyster mushrooms from Far West Fungi, a lemon or two from Twin Girls Farm, and some delicious cage-free organic eggs from Great Valley Poultry to delve into morning creativity! Recipe to follow after the jump!
The love that we express on Valentines Day does not have to be just once a year… Extend the love with this week’s Navel Orange Pound Cake recipe! Treat your partner every day of the week and show them (and their stomach) the love they deserve. And speaking of love… We are happy to welcome back Twin Girls Farm to the market this season! Come by their stall to pick up some delicious navel oranges, lemons, blood oranges, pomelos, and mandarins. Get ready for their wide selection of apricots, cherries, grapes, guavas, jujubes, nectarines, peaches, persimmons, plums, pluots, pomegranates, and more as the year goes on. Their amazing variety will change as the season moves into spring and summer. This week’s recipe features their sweet and juicy naval oranges, perfectly ripe and dangerously addicting. Try out our Navel Orange Pound Cake recipe, adapted from Ina Garten’s Pound Cake recipe, after the jump! Read more
Impress your family and guests this holiday season with freshly baked scones for breakfast! Studded with Fuyu persimmons available into early December from Twin Girls Farm and K&J Orchards, these delicious scones are sure to please.
It can be notoriously difficult to incorporate fresh fruit into scones without the fruit streaking and turning to mush. That’s why you most often see scones with dried fruit. But nothing beats fresh, seasonal fruit in baked goods. This recipe from America’s Test Kitchen has great tips to make adding fresh fruit to your scones a success. The squat Fuyu persimmons are a great choice because they are quite firm when ripe and ready to enjoy, making them easier to incorporate in the scone batter without breaking down. This recipe also has some great make ahead tips so you don’t have to get up at the crack of dawn to have freshly baked scones in the morning.
The full recipe is after the jump. Happy baking!